Shereen Pavlides’ Cedar Plank Chipotle Honey Salmon

Side suggestions: creamy cucumber salad (click here for recipe) or roasted baby potatoes

1 cedar plank (7-inch x 15-inch)
2 3/4 to 3 pound Salmon (about 1-inch thick, skin on,) - one piece to fit the long plank

for the chipotle honey glaze:
1 large chipotle in adobo + little adobo
1/3 cup honey
1 orange - rind peeled into strips, using a vegetable peeler

2 tablespoons avocado oil
kosher salt and freshly ground black pepper
3 green onions - sliced on a bias, to garnish
fresh dill sprigs

Soak the cedar plank in hot water, weighing it down to fully submerge, 1 to 2 hours.

Remove the salmon to room temperature, 30 minutes before cooking to remove the chill. Pat it dry all over.
Heat one side of the grill over medium-high heat.

for the chipotle honey glaze:
Add the chipotle and a little adobo into a 2-quart sauce pot, smashing and breaking up the chipotle with a fork. Add the honey and orange peel (wrap the orange tightly in plastic wrap and refrigerate for another use, so it doesn’t dry out).
Heat over medium heat. When it comes to a gentle boil, reduce to simmer to infuse the flavors, 5 minutes, stirring periodically. Remove from the heat.

Place the salmon on the cedar plank, skin side down. Evenly rub the flesh side with oil and season with salt and pepper. Add the salmon plank onto the heated side of the grill, lower the lid, heating the plank and slightly charring underneath, 4 to 5 minutes. Don’t walk away, keep an eye on it. It’s okay for the plank to char a little bit (see Chefie Tip!)

Once the plank is nicely charred underneath, transfer the plank to the non-lit side of the grill, using two spatulas, lower the lid and continue cooking until medium doneness, (130 degrees F. internal temperature, about 8 to 11 minutes. Total cook time, 12 to 16 minutes.
Note: Don’t overcook it! It may not looked cooked, but it is, please use the internal thermometer, it will set you up for success.

The last 5 minutes of grilling, brush the glaze over the flesh of the salmon and close the lid. Remove the salmon plank to rest, 5 minutes.

Garnish with green onions and dill sprigs. Divide the salmon with a spatula, peeling away from the skin and divide among plates.

Chefie Tip: have a water bottle on-hand, if needed to control flare ups or if the plank begins to burn.